Roast Chicken with Lemon-Artichoke Pan Sauce

Ingredients

• 2 tsp. olive oil
• 4 cloves garlic, minced
• 2 Tbs. kosher salt
• 3-½ to 4-lb. whole chicken
• 1-½ Tbs. olive oil
• 2 tsp. granulated sugar
• Freshly ground black pepper
• + 7 more ingredients
• • 14- to 15-oz. can whole artichoke hearts, rinsed, drained, and cut into sixths
  • ¼ cup dry vermouth
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 cup homemade or low-salt chicken broth
  • 1 tsp. dried oregano
  • ¼ cup fresh lemon juice
  • Kosher salt and freshly ground black pepper

Sprinkle the chicken inside and out with the salt; set it on a wire rack and set the rack over a plate. Refrigerate uncovered for at least 2 hours (4 hours is better) or up to two days.

View full recipe at Fine Cooking